Smoked Salmon & Tartar Sauce Sushi Bites
Custom Order Creation: Salmon Salad Sushi with Tartar Sauce, Made Just for GoSam!
A delightful salmon salad sushi recipe, made to order with less rice and more salmon, topped generously with tartar sauce. Perfect for satisfying picky eaters and creating a special mealtime experience.
Main Ingredients
- 140g Smoked Salmon (thawed, chilled)
- 1 handful Baby Greens (washed and thoroughly dried)
- 1 serving Cooked Rice (warm)
- 1/2 Tbsp Plum Syrup (Maesil Syrup) (for sweetness and depth)
- 2/3 Tbsp Lemon Juice (for a touch of acidity)
- Pinch of Salt (for seasoning the rice)
- Wasabi (to taste)
Tartar Sauce
- 2 Tbsp Finely Minced Onion (squeeze out excess water)
- 1/2 Tbsp Finely Minced Pickled Cucumber (or Gherkins) (squeeze out excess water)
- 2 Tbsp Mayonnaise (creamy base)
- 1 Tbsp Horseradish Sauce (for a zesty kick)
- Capers (for garnish and flavor)
- 2 Tbsp Finely Minced Onion (squeeze out excess water)
- 1/2 Tbsp Finely Minced Pickled Cucumber (or Gherkins) (squeeze out excess water)
- 2 Tbsp Mayonnaise (creamy base)
- 1 Tbsp Horseradish Sauce (for a zesty kick)
- Capers (for garnish and flavor)
Cooking Instructions
Step 1
Thaw the smoked salmon in the refrigerator until chilled but not fully room temperature. It’s best to prepare it just before you start cooking to maintain its texture and moisture.
Step 2
Gently wash the fresh baby greens under running water. After washing, spread them on a strainer or use a salad spinner to remove all excess water. This step is crucial to prevent the sushi from becoming watery and to keep the greens crisp.
Step 3
For the tartar sauce, finely mince the onion and pickled cucumber (or gherkins). After mincing, soak them briefly in cold water and then squeeze out all the excess liquid thoroughly. This helps to mellow the onion’s sharpness while retaining a pleasant crunch.
Step 4
In a bowl, combine the squeezed minced onion and pickled cucumber with the mayonnaise and horseradish sauce. Stir well to create a smooth sauce. Adjust the amount of horseradish sauce to your preference for a more pronounced zest. You can also add a few capers to the sauce for extra flavor.
Step 5
Gently warm the cooked rice, if it’s cold, in a microwave. In a separate bowl, combine the warm rice with plum syrup, lemon juice, and a pinch of salt. Use a rice paddle or spatula to gently mix everything together, being careful not to mash the rice grains. This creates seasoned sushi rice.
Step 6
Lightly wet your hands with water to prevent sticking. Take portions of the seasoned sushi rice and shape them into small, bite-sized oval mounds. Aim for a size that will be well-balanced with the salmon topping.
Step 7
Carefully spread a small amount of wasabi onto the top of each rice mound, adjusting the quantity to your liking. Drape a slice of smoked salmon over the wasabi-coated rice, ensuring it covers the top. Gently press down to secure the salmon onto the rice.
Step 8
Arrange the prepared salmon sushi bites attractively on a serving plate. Generously top the sushi with the fresh baby greens you prepared earlier. The greens add a vibrant color and a refreshing counterpoint to the rich salmon.
Step 9
Finally, spoon a generous amount of the homemade tartar sauce over the baby greens on each sushi bite. Garnish with a few capers if desired for an extra touch of elegance and flavor. Your delicious Smoked Salmon & Tartar Sauce Sushi Bites are ready to be enjoyed!
